Grapefruit, Avocado & Spinach Salad

      1 bn Fresh spinach (1 1/2 pounds)        1    Lemon juice
      3    Red grapefruit                      1    Orange juice
      2    Ripe avocados                       1 ts Sugar
    2/3 c  Grapefruit Vinaigrette              2 tb Champagne vinegar
           ; Grapefruit Vinaigrette,         1/2 c  Corn oil
      1    Grapefruit juice                         Salt; to taste

  Remove stems from spinach. Wash spinach throughly and dry. Tear leaves into
  bite-size pieces. Wrap gently in paper towels and refrigerate in zip-lock
  bags until ready to toss salad. Peel and section grapefruit. Slice avocados
  into quarters, then cut each slice into two inch chunks. At serving time,
  toss spinach with vinaigrette. Add grapefruit and avocados and gently toss
  again. Or, arrange grapefruit and avocado slices decoratively on bed of
  dressed spinach on individual serving plates. Pass additional dressing, if
  desired.

  Grapefruit Vinaigrette Place the grapefruit juice, the lemon juice, the
  orance juice and the sugar into a small sauce pan over medium heat. Reduce
  to about 2 tablespoons. Transfer to a glass bowl and add the champagne
  vinegar and oil. Salt to taste. Makes about 1 cup.